2 (6 1/2 oz.) cans white tuna, packed in water, drained and broken into chunks
1 (8 oz.) can red kidney beans, rinsed and drained
1 lg. tomato, seeded and diced
1/2 c. sliced ripe olives
1/2 c. sliced green onions with tops
1/2 c. bottled Italian dressing
1/2 tsp. crushed basil leaves
3 c. shredded spinach leaves
1 jar picante sauce

Combine tuna, beans, tomatoes, olives and onions in large bowl. Combine picante sauce, dressing and basil, mix well. Add to tuna mixture, toss lightly. Chill. Arrange spinach on serving plate, top with salad. Serve with additional picante sauce.